A spicy and smokey chorizo arborio rice, all incasing a ball of molten Boursin Garlic and Herb makes for the most best sharing platter and definitely deserves to be on the ultimate hosting menu!
We're starting by getting the arborio rice cooked and set for the arancini's. Sautè onions and chorizo, on medium, adding paprika once onions have become translucent and cooked down. Add the wine to deglaze, allow to cook off for a few minutes, followed by the stock. Let this come to the boil before turning down the heat to low, adding the rice, and covering with a lid to cook until all the rice has been absorbed. About 15 minutes.
Pour the arborio rice onto a sheet tray and allow to cool completely before setting in the fridge for 30 minutes.
Remove from the fridge, and roll cold Boursin Garlic and Herb into small balls to wrap our rice around. Take a handful of rice, place the boursin in the middle and carefully mould the rice around the boursin ball, adding more rice if needed.. Once all are done, about 6-8 medium balls, or 10-12 smaller balls, place in the fridge for 20 minutes.
Bread the arancini with egg and breadcrumbs, and fry at 170°c for 8 minutes, until golden.
Salt immediately, and serve with whipped Boursin Garlic and Herb, and lemon wedges.
